Fennel seed & lemon buttermilk pound cake, p100
photographs MATT RUSSELL
Esther Clark is a recipe writer, food stylist and editor. She trained at Leiths School of Food and Wine before working as a chef in Tuscany and catering at weddings in India. Esther was previously BBC Good Food’s deputy food editor. @esthermclark
Roast squash, spiced brown butter & feta yogurt, p100
Fennel seed & lemon buttermilk pound cake
The liquorice sweetness of the fennel and lemon zest make this cake feel sophisticated , with the buttermilk adding a slight acidity.
SERVES 8 PREP 20 mins plus cooling and 1 hr standing
COOK 55 mins-1 hr
EASY V
220g unsalted butter, softened,
plus extra for the tin
1 heaped tbsp fennel seeds